Preheat oven to 425 degrees F.  Generously oil a muffin tin.

Make the muffins.  In a large bowl, stir together oil, almond butter, sugar, vanilla, and eggs.  In a medium bowl, stir together baking powder, baking soda, salt, and flour.

Alternately add the milk and flour to the oil mixture.  Stir in the carrots until distributed.  Divide batter almond muffin cups.  Bake about 15 minutes until muffins are risen, golden brown, and a toothpick inserted in the center comes out clean or with a few moist crumbs.  Cool completely in pan.

Gently remove muffins from the tin when cool, and make the glaze.  In a small bowl, stir together almond butter and maple syrup.  Stir in milk.  Spoon glaze over muffins, allowing it to run over the sides.  Muffins may be stored in an airtight container for up to 3 days or frozen wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw at room temperature about an hour or in the microwave about 1 minute.